Hot Cross Buns an Easter tradition

March 27, 1980

Baking bread at Easter is an old tradition in many parts of the world. Norma Jost Voth has gathered recipes from Europe, Scandinavia, Greece, Russia, and Eastern European countries and has put then in a charming book, "Festive Breads of Easter" (Scottdale, Pa: Herald Press. $2.95).

An Italian egg bread shaped like a dove is part of the Easter celebration around Naples. In Finland, a rich bread, spiced with cardamon and especially good with soft cheeses, is baked in milking pails in some parts of the country.

Place in greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk. Punch down. Turn out onto lightly floured board and knead lightly for 2 minutes.

Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size, about 30 minutes.

Make a cross on each bun with sharp knife. Brush with egg yolk beaten with water.